La Venenosa Raicilla Sur is soft and sweet on the palate, with a fruity earthiness and bright, smooth floral touches.
About this raicilla
La Venenosa Raicilla Sur is produced by Maestro Tabernero Don Macario Partida in the village of Zapotitlan de Vadillo at approximately 1,200 metres above sea level. The agave used is a type of Angustifolia known locally as Lineño, which is harvested after seven years. Agave Angustifolia is the parent species to Agave Espadin, however this is labeled as a Agave Cenizo Costeño on some of these bottles; this is likely regional nomenclature. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots. This Raicilla is soft and sweet on the palate, with a fruity earthiness and floral touches.
La Venenosa Raicilla
Raicilla has been produced for over 500 years in the Mexican state of Jalisco, Mexico. Jalisco offers a plethora of agave species, second only to Oaxaca, however the Tequila made in Jalisco can only be made with the blue agave. Raicilla from Jalisco can be made with many different types of agave that are scattered across the landscape. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavor and history.
La Venenosa Raicilla range was created by Chef Esteban Morales to bring these hidden jewels to the global market. Esteban traversed the state in search of the best producers in each region. Every one of these Raicilla expressions is unique; created by different Maestro Taberneros in distinct regions, from different species of agave using diverse techniques, the individual results are astounding. Due to the relatively raw nature of Raicilla production, the ABV of each La Venenosa may vary slightly by batch.
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aarild
67 reviewsThe first time I had this someone confused it with the Tigre and warned me that I was in for an überfunky experience of blue cheese and vinegar. But while the Sur is certainly rustic, it is absolutely not very acidic in the flavour profile. It has a slightly sour and mineral smell that reminds me of where marshland meets a rocky, mountain lake, but the fruity notes dominates. Medium to thin mouthfeel, but nice flavours of torched agave, leaning towards a vegetal freshness rather than espadin sweetness. A bit short aftertaste. I like it, nice bottle for introducing raicilla to someone. Maybe leaning towards 3,5 stars, but if the rating scale was 1-6 stars I would not hesitate to say it’s four stars, because the quality and uniqueness of this bottle – or any decent raicilla for that matter –are way above the average agave distillate as a category. I am writing that having recently learned that “artisanal” and “ancestral” mezcals, for example, are actually just a fraction of the total production and consumption volumes.
The first time I had this someone confused it with the Tigre and warned me that I was in for an überfunky experience of blue cheese and vinegar. But while the Sur is certainly rustic, it is absolutely not very acidic in the flavour profile. It has a slightly sour and mineral smell that reminds me of where marshland meets a rocky, mountain lake, but the fruity notes dominates. Medium to thin mouthfeel, but nice flavours of torched agave, leaning towards a vegetal freshness rather than espadin sw
GreenspointTexas
298 reviewsAverage to slightly above average versus other raicillas/mezcals ive tasted. Not overly complex, but not terrible. Like a good espadin in profile
Tyler
503 reviewsSlightly floral on the nose, citrus and chocolate on the palate. Though it is agave angustifolia it doesn’t jump out with flavors of agave espadin. Goes down very smooth for being 47% ABV. Definitely worth a taste if you see it.
Jonny
528 reviewsRaicilla seems to always carry a unique flavor, even if made with familiar agave. This raicilla is slightly sour on the nose with fruity notes of apple and papaya. The flavor carries a consistent taste of Maguey with notes of hot ash that lingers on the palate. The texture seems thin but not at all watery.